Hey there! I’m super excited to share my favorite shrimp egg roll recipe with you today. After trying countless versions, I’ve perfected this crispy, flavorful appetizer that’ll have your friends and family begging for more. Let’s dive right in!
What You’ll Need
Main Ingredients:
- 1 pound medium shrimp (peeled and deveined)
- 3 cups finely shredded green cabbage
- 6-8 egg roll wrappers
- 1 teaspoon Chinese five spice
- 2 teaspoons salt
- 1 tablespoon sesame oil
- Vegetable oil for frying
Optional Add-ins (to make it even yummier):
- Minced garlic
- Fresh ginger
- Carrots
- Bean sprouts
- Green onions
- Dash of soy sauce
Step-by-Step Instructions
1. Prep the Filling
First things first, let’s get that tasty filling ready:
- Heat up 1 tablespoon sesame oil in a pan over medium-low heat
- Mix in a bowl:
- Chopped cabbage
- 1 teaspoon Chinese five spice
- 2 teaspoons salt
- Cook the seasoned cabbage for 3 minutes till it’s just starting to soften
- Pop the mixture in the fridge for 20 mins (trust me on this one!)
2. Cook the Shrimp
While the cabbage is chilling
- Season shrimp with salt and pepper
- Cook in oil over medium-high heat for about 3 mins
- Mix with the cabbage
- Give it another 5 mins in the fridge
3. Rolling Time!
Here’s where the magic happens
- Lay out your wrapper (diamond style with a corner pointing at you)
- Plop 2 tablespoons of filling in the center
- Fold the bottom corner up over the filling
- Bring in the sides
- Roll it up tight, using water to seal the edges
Pro tip Keep those unused wrappers covered with a damp towel – they dry out super quick!
4. Frying to Perfection
- Heat oil to 350°F (deep enough to cover the rolls)
- Fry for 2 mins or until golden brown
- Drain on a wire rack (not just paper towels – keeps ’em crispier!)
Storage Tips
- Fridge: Pop ’em in an airtight container for up to 4 days
- Freezer: These bad boys can last a couple months if sealed properly
- Reheating: Oven at 350°F works best to keep the crunch
Serving Suggestions
These egg rolls are amazing with:
- Sweet chili sauce
- Honey mustard
- Ranch dressing
- Plain ol’ soy sauce
- Rice vinegar
Common Questions I Get
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely before using.
Q: What about making them gluten-free?
A: You can, but finding gluten-free wrappers can be tricky. Check specialty stores!
Q: Spring roll vs egg roll – what’s the diff?
A: Spring rolls use thin rice paper, while egg rolls have thicker, egg-based wrappers that get super crispy.
Why This Recipe Works
I love this recipe cause it’s:
- Super adaptable (throw in whatever veggies you like!)
- Great for make-ahead party food
- Always a crowd-pleaser
- Perfectly balanced between crispy outside and tender inside
Would you like me to explain any part in more detail?
How to Make Shrimp Egg Rolls
Full detailed instructions are below in the recipe card.
- Saute shrimp in a skillet along with garlic.
- Make the filling using the cooked shrimp and garlic, coleslaw mix, ground ginger, fish sauce, sesame oil, and soy sauce.
- Fill and roll the egg roll wrappers.
- Bake at 425 degrees for 10-15 minutes.
- Air fry at 400 degrees for 10-12 minutes.
The Difference Between Spring Rolls and Egg Rolls
Spring rolls and egg rolls are both types of Asian-inspired rolled appetizers, but they are different.
Spring rolls are made by wrapping a mixture of vegetables and sometimes meat or shrimp in a thin, delicate wrapper made from wheat flour and water. They can be served fried or not fried.
Egg rolls originated in the United States and are made by wrapping a mixture of meat, seafood, or vegetables in a thicker wrapper made from wheat flour, water, and egg. They are often deep-fried until crispy and golden brown. They are typically served as an appetizer or snack and have a heavier, more savory taste than spring rolls.
